Barbera Wine: Everything You Ever Wanted to Know

Of the many different types of wine that are produced in Italy, Barbera is one of the most food-friendly and easy-drinking, making it one of the best weekday mealtime wines in the country. Because it is not the most popular wine to come out of Italy, there is a slight aura of mystery surrounding it in other countries around the world. The deep purple colored vino that is Barbera is high in acidity and low in tannins, giving it a juicy fruit-forward flavor that is best when enjoyed young.

History of Barbera

The earliest record of Barbera grapes dates back to the 13th century. The wine is traditionally associated with the Piedmont region of Italy. This is fairly dry and hilly country that gets a lot of sun: the ideal climate for growing grapes for wine.

Documentation found in one of the cathedrals in the region includes a reference to the sale of a vineyard planted with Barbera grapes. This document dates back to about 1250, making it the oldest written reference in existence to this particular type of wine. In the 19th and 20th centuries, Italian immigrants brought Barbera grapes to the western world and planted them primarily in California and Argentina.

Location of Vineyards

In Italy, Barbera wine is primarily associated with the northwest part of the country. Piedmont is the main hub of Barbera grapes in Italy, and the grape is championed in the towns of Alba and Asti. These areas are marked by fairly tall rolling hills, which are good for growing grapes like Barbera which ripen in stages. Early-ripening grapes do better on the lower slopes where they get more shade, while late-ripening grapes grow better in the direct sunlight on top of the hills. This is why Barbera grapes typically inhabit the low slopes and valleys of this hilly region. Outside of Italy, there are small plantings of Barbera in Australia, Greece, Romania, and Slovakia. In the Americas, the grape is fairly well established in California and Argentina.

Winemaking

Quick Guide to Barbera Wine:
Serving Temperature:	55–58°F
Storage Temperature:	55°F
Suggested Food Pairings:	Tomato-based sauces, Pasta dishes, Pizza, Blue cheese
Suggested Glass Shape:	Large bowl and tapered rim. – View Example

Although Barbera grapes grow rigorously and have high-producing vines, the prime examples of the wine tend to come from small clusters of the grape. Barbera grapes are fairly acidic and avoiding a taste of astringency is a common concern for Barbera winemakers. One of the most common ways of combating the possible astringency is to blend the varietal with other grape types, most commonly Nebbiolo or Sangiovese. Another way of adding dimension to Barbera wine is to age it in oak barrels. Although this is not the most common practice for Barbera winemakers, oak-aged versions of the wine are being produced in Alba, Italy and the Sierra Foothills of California.

Taste

Barbera wine is easy-drinking and food-friendly, making it a popular everyday wine in Italy and abroad. Acidic and fruit-forward, you’ll find red fruit flavors such as cherry, strawberry, and plum. You’ll also find notes of vanilla, nutmeg, and sometimes clove. Old-word Italian Barbera from places like Alba will have an added element of herbaceousness or minerality. Varieties that have been aged in oak will be jammy in mouth-feel and will have an additional hint of spice, incense, and sometimes even smoke.

Food Pairings

Barbera and mealtime go hand-in-hand. This versatile wine pairs well with many Italian dishes, especially tomato-based sauces. Pasta with red sauce is a great basic meal for enjoying with Barbera, as is pizzas of all varieties and toppings. Meals made with rich, fatty sauces also pair well with Barbera because the acidity of the wine helps cut through the fat of the sauce, helping to balance out the taste of both. Herbaceous cheeses, such as blue cheese, are good pairings for the wine as well.

The next time you’re having a quintessential Italian meal, such as pizza or pasta, pair it with a quintessential Italian wine: Barbera!